Chicken Taquitos

These go like hot cakes at my house. I always hope there are a couple left over. There never are. I found this recipe years ago in a book called 365 Easy Mexican Recipes. I've modified a couple things.

Chicken Taquitos
1 pint homecanned chicken
3 TBSP vegetable oil
1 medium onion, finely chopped
1/2 tsp dried oregano
4 oz cream cheese
1/2 tsp salt
1/8 tsp pepper
12 -14 corn tortillas

Combine chicken, onion and a bit of vegetable oil in skillet. Cook until onion is limp. Add in cream cheese and oregano. Stir until cream cheese is melted and chicken mixture is thoroughly combined. Set aside.
Heat 3 TBSP oil in another skillet. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side. Add additional oil if needed. Drain tortillas between paper towels.
Fill tortillas by placing about 2 TBSP chicken mixture in 1/3 of tortilla. Roll up tightly. Secure with toothpick and lay seam side down on plate. Repeat with all tortillas. Fry taquitos a few at a time, seam side down. Turn until all sides are lightly browned. Drain on paper towels. If making to use as appetizers - cut each taquito in half after removing toothpicks. If using as a meal - leave taquitos whole.